The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil.
If it's too light, you don't get the full flavor and if it's too dark it gets bitter.
Pasta Aglio e Olio is easy to make, delicious to eat and the sexiest pasta recipe I know.
Ingredients of Spaghetti Aglio, Olio e Peperoncino with Refreshing Lemony Seafood
- Prepare 100 grams of Pasta.
- It's 100 grams of Mixed frozen seafood.
- Prepare 1 clove of Garlic.
- It's 1 of Red chili pepper.
- Prepare 1 tbsp of Olive oil.
- You need 50 ml of Pasta water.
- Prepare 1 tbsp of Lemon juice.
- You need 1 of Arugula, basil etc. (as garnish).
Spaghetti Aglio, Olio e Peperoncino with Refreshing Lemony Seafood instructions
- Remove the green core of the garlic clove, and slice the clove thinly. Slice the red chili pepper thinly and remove the seeds..
- Boil the pasta in plenty of salted water. Salt 1% of the water, or 10 g of salt to 1 liter of water..
- In a pan, saute the olive oil, garlic and chili pepper, and stir fry over low heat until the garlic is lightly browned..
- Add the seafood mix and stir fry quickly. Add the pasta water, and simmer for 2 to 3 minutes..
- Put the boiled pasta into the pan, add lemon juice and toss..
- Transfer to a serving plate, garnish with arugula or basil leaves, and it's done..
Cook the pasta according to package instructions. While pasta is cooking, heat olive oil over medium heat. It is packed with so much flavor, and it is amazingly garlicky without being too overpowering. Serve with wine and crusty garlic bread! Spaghetti, Aglio, Olio e Peperoncino or also known as Spaghetti with Garlic and Oil is probably one of the most popular Italian Pasta Dishes.
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